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I Love Pickled Onions! Especially Homemade!
How to Make Pickled Onions
Hello friends, Pickled Onions are a great condiment to have in your fridge for any occasion! Put them on a burger, taco, or even in a salad! Let me show you how to make these delcious pickled onions
Recipe Video
Recipe Ingredients
Makes a 3 ½ cups / 750ml jar
- 1 or 2 Red Onions
- 1 Red Chili Pepper cut into quarters seeds removed
- ¾ cup Red or White Wine Vinegar
- ¾ cup Water
- ¼ cup Sugar
- 1 tablespoon Salt
- 1 teaspoon Cumin Seeds
- 2 or 3 Star Anise Seeds
- 1 tablespoon Whole Black Pepper
Recipe Instructions
- Mix all ingredients except the chili pepper and the anis seed.
- Cut the onion into very thin slices and cover them with boiling water and leave them covered for about 30 minutes.
- Drain the onion and place them in your jar and add the chili pepper and the anis seed.
- Pour the pickle juice on top and let it to room temperature for about 2 hours and refrigerate up to 1 month.
Private Notes
Master Chef at ClickThru Digital Marketing & SEO
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
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1 tablespoon of the peppercorns seemed like a lot!
I did not see them in the video, only the written recipe.
I followed this recipe before but without all the spices. It was very good that way.